416 



A STUDY OF FARM ANIMALS 



Figure 194. — "The shoulder of the bacon hot: 

 should be smooth and not heavy like the lard 

 type." Photograph by the author. 



bacon hog shows a comparatively narrow back, but con- 

 siderable length of body. Over the back of the bacon hog, 

 a uniform depth of about one inch of fat is ample, rather than 

 the ordinary thickness of the lard type, for a muscular car- 

 cass with a moderate amount of fat is what is desired. 



The shoulder 

 of the bacon hog 

 should be smooth, 

 and not heavy like 

 the lard type, but 

 should nicely 

 blend into the 

 body. The thick- 

 ness between the 

 shoulders is not 

 great, and a front 

 view shows a relatively narrower neck and chest and longer 

 leg, compared with the lard type. 



The ham of the bacon hog lacks in thickness, j'et should 

 be long on top, and 

 taper off into a lean 

 type, with no great 

 amount of fat. From 

 a side view, the ham 

 cuts away more on its 

 under part ; while from 

 behind, the thighs are 

 thin and are usually 

 well split up between, 

 producing rather a 

 shallow twist. 



The belly of the bacon hog should show just as httle 

 fullness as possible, consistent with being a good feeder. 

 Any evidence of paunchiness or thickness here is objection- 

 able. The lower part of the body line should be smooth and 



Pigure 195. — A comparison of hams of bacon and 

 and lard type pigs. Photograph by the author. 



